Fish Tacos with Mango Salsa
These easy fish tacos with mango salsa are fresh, flavorful, and ready in 30 minutes. Juicy blackened fish, sweet mango, and zesty lime in every bite.
Servings: 5 servings
Ingredients
Mango Salsa
- 2 ripe mangoes peeled and diced
- 1/2 cup red onion finely diced
- 1 –2 jalapeños seeded and finely diced
- 1/4 cup fresh cilantro chopped
- 1/2 cup red bell pepper finely chopped
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil or avocado oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Fish
- 1.5 pounds cod cut into 1½-inch pieces and patted dry
- 2 tablespoons avocado oil or olive oil
Blackened Seasoning (make in bulk and save- use up to 2 tablespoons for this recipe)
- 1 tablespoon paprika smoked or sweet
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For Serving
- 8 –10 corn tortillas
- 1 –2 ripe avocados sliced
- Mexican crema or sour cream
- Extra lime wedges
Instructions
- Make the mango salsa: In a medium bowl, combine mango, red onion, jalapeño, cilantro, and red bell pepper. Add lime juice, olive oil, salt, and pepper. Toss gently and set aside to let the flavors meld.
- Mix the seasoning: In a small bowl, combine all blackening seasoning ingredients. You will use about 2 tablespoons for this recipe. Save and use for my blackened chicken and blackened shrimp recipes.
- Pat the fish completely dry. Toss with the oil, then season to your taste (about 2 tablespoons of the blackened seasoning). Sprinkle evenly over all sides, pressing gently so it adheres well.
- Cook the fish: Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Cook fish in a single layer for 2–3 minutes per side, until deeply golden and cooked through. The fish should flake easily with a fork.
- Warm the tortillas: Warm tortillas in a dry skillet or directly over a flame until soft and slightly charred.
- Assemble the tacos: Add fish to each tortilla, top with mango salsa, avocado slices, and a drizzle of crema. Finish with a squeeze of fresh lime.
Notes
- Dry the fish well - this is key for a good sear
- Don’t overcrowd the pan - cook in batches if needed
- Let the salsa sit at least 10 minutes - flavors deepen
- Warm tortillas properly - it makes a big difference
- Taste and adjust lime at the end
Nutrition
Calories: 437kcal | Carbohydrates: 39g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 59mg | Sodium: 797mg | Potassium: 1095mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2299IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg
